Vegan Lentil Chickpea Salad
Lentil chickpea salad is a quick, easy, and high-protein vegan dish that’s perfect for meal prep, a light lunch, or dinner. Packed with lentils, chickpeas, fresh herbs, and a simple zesty dressing, it’s both filling and plant-based.
Equipment
- 1 Salad Bowl
Ingredients
- 2 ½ cups cooked green lentils
- 1 ½ cups cooked chickpeas
- 2 tomatoes chopped
- 1 red onion chopped
- 1 bunch parsley chopped
Salad Dressing
- 2 tablespoons olive oil extra virgin
- 4 tablespoons lemon juice freshly squeezed
- ½ teaspoon ground cumin
- ½ teaspoon oregano
- ¼ teaspoon ground black pepper
- ¾-1 teaspoon salt
Instructions
- Add lentils, chickpeas, tomatoes, red onion, and parsley to a large bowl and gently toss.2 ½ cups cooked green lentils, 1 ½ cups cooked chickpeas, 2 tomatoes, 1 red onion, 1 bunch parsley
- Whisk olive oil, lemon juice, cumin, oregano, salt, and black pepper in a small bowl.2 tablespoons olive oil, 4 tablespoons lemon juice, ½ teaspoon ground cumin, ½ teaspoon oregano, ¼ teaspoon ground black pepper, ¾-1 teaspoon salt
- Pour the dressing over the salad, toss until evenly coated, and enjoy immediately or chill for later.
Notes
- Use canned lentils and chickpeas for a super quick version without losing flavor.
- Let the salad sit in the fridge for 30–60 minutes to let the dressing fully meld.
- Adjust acidity by adding extra lemon juice or a splash of vinegar to taste.
- Store in an airtight container in the fridge for 2–3 days—toss before serving.
Nutrition
Calories: 362kcalCarbohydrates: 53gProtein: 20gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 594mgPotassium: 937mgFiber: 18gSugar: 9gVitamin A: 571IUVitamin C: 20mgCalcium: 79mgIron: 7mg
Tried this recipe?Let us know how it was!
